Ingredients Jump to Instructions ↓

  1. 1/2 cup canola oil

  2. 1/2 cup plus 1 Tbsp. lemon juice (from about 3 lemons)

  3. 4 teaspoons cumin

  4. 2 teaspoons ground coriander

  5. 2 teaspoons paprika

  6. 4 cloves garlic, smashed

  7. 3 pounds boneless, skinless chicken breast, cut into 1-inch pieces

  8. 2 red bell peppers, seeded, cut into 1-inch pieces

  9. 3 small zucchini, cut into 1-inch pieces

  10. 3 small summer squash, cut into 1-inch pieces

  11. 1 cup plain low-fat Greek yogurt

  12. 2 tablespoons tahini

  13. Salt and pepper

  14. 2 red onions, halved, each half cut into quarters

  15. Cooked brown rice, optional

Instructions Jump to Ingredients ↑

  1. In a bowl, whisk oil, 1/2 cup lemon juice, cumin, coriander, paprika and garlic; pour half into a separate bowl. Add chicken to one bowl; turn to coat. Toss peppers, zucchini and squash in other bowl. Cover bowls; chill for at least 2 hours.

  2. Make sauce: In a bowl, whisk yogurt, tahini, 1 Tbsp. lemon juice and 1/2 tsp. salt. Cover and chill.

  3. Preheat a gas grill to medium-high. Remove chicken and vegetables from marinade; pat dry and discard marinade. Thread chicken, vegetables and onions onto 12 metal skewers. Season kebabs with salt and pepper.

  4. Lightly oil grill rack. Grill kebabs, turning, until chicken is cooked through, 4 to 6 minutes. Set aside 6 kebabs to cool. Serve remaining kebabs over brown rice, if desired, with sauce. When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate.


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